I used a combination of 3/4 lb of cremini and 1/4 pound of shiitake mushrooms for this recipe. The ratio of mushrooms to beans is 1:1. If you wanted, you could use all shiitake mushrooms, but use half as much, because they pack so much more flavor.
1 Put 2 quarts of water, salted with 1 tbsp of salt, in a pot to boil while you cut the mushrooms and onions.
2 Heat a large saut? pan on medium high heat. Add the mushrooms to the pan and dry saut? them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside.
3 Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)
4 Add butter to the hot saut? pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.
5 As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans.
6 Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed.
Sprinkle with parsley and serve.
Yield: Serves 4 to 8.
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